Sunday, July 11, 2010

When Zack and I were back in West Virginia visiting the family I did one of my favorite things while I was there...I sifted through my mother-in-laws cookbooks and recipes. I came across this recipe for Frozen Coconut Pie and showed it to Zack. He and I just had to taste it immediately. His parents were hosting their annual 4th of July Party the next day; a perfect occasion for this pie. We went out right then and bought the ingredients. This pie is so simple and soooo tasty! The original recipe does not call for toasting the coconut or sprinkling any on top, so this can really be a no oven recipe. I prefer the flavor of toasted coconut, so I was able to handle the heat.

Frozen Coconut Pierecipe adapted from Kraft Philadelphia Desserts and More

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating well after each addition. Stir in 1 1/4 cups toasted coconut, whipped topping and extracts. Spoon into crust. Top with remaining coconut.

Freeze for four hours or until firm. Remove pie from freezer about fifteen minutes before serving. Let stand at room temperature until pie can be cut easily. Store leftover in freezer.

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About Me

My name is Risa and I am an accountant living in the Washington D.C. area with a passion for all things sweet. I have always enjoyed baking and creating new treats, so I decided I would share it with the rest of the world. If you would like to email me I can be contacted at bakedperfection@gmail.com.